Nut-Free Carrot Cake Bars

Since it has a vegetable in it…it’s healthier, right? 😉 

If you’re like me and don’t have extra time to make a gorgeous 4 layer cake that looks like it was decorated by a professional then these no-fuss carrot cake bars are for you.

The texture of these carrot cake bars are a little more dense (BUT NOT DRY!!) compared to a cake, & the carrots offer up a sweet and moist consistency.

What ingredients do I need for carrot cake bars?

• Butter
• An egg
• Brown sugar
• Vanilla extract
• Coconut oil or vegetable oil
• Spices: cinnamon, ground nutmeg, ground cloves, allspice, ground ginger
• All-Purpose Flour
• Baking powder and baking soda
• Salt
• CARROTS!
• Ingredients for frosting: cream cheese, powdered sugar, butter, vanilla extract

Tips for making the best carrot cake bars:

Avoid these few pitfalls in order to make THEE best nut-free carrot cake bars:

Spicing up the carrot cake bars with several different spices is key.

Making it perfectly spiced is the GOAL. But, more isn’t always merrier! Try not to add in more spice than called for because you don’t want to steal the show from the natural sweet flavor of the carrots.

Use a microplane (a zester) to grate your carrots instead of the large holes on a cheese grater! The microplane creates an ultra fine carrot shred so they are evenly distributed throughout the bars instead of having big chunky grated carrots. (ew.)

Have fun with the add ons! But be careful, don’t add TOO many.

Choose between raisins or walnuts, or neither! Add in raisins (soak them in rum for ultra wow factor) or if you don’t live with anyone with allergies – add nuts! Toast up walnuts or pecans on the stove in a small skillet and add them into the batter of the bars.

Don’t add the cream cheese frosting until the bars are 100% cooled! (Typically takes 30-40 minutes for them to cool).

The cream cheese frosting is sweet, tangy and oh-so perfect so the last thing you want it to do is turn into a frosting disaster on your kitchen counter and not on your carrot cake bars!

How to make carrot cake bars

You will preheat the oven to 350° F. and prep your 8×8 in baking dish by spraying with a non-stick spray.

In a small microwave-safe bowl, melt the butter. Let slightly cool.

In a medium mixing bowl, whisk the butter, egg, brown sugar, coconut oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, allspice, and whisk until combined. Add the flour, salt, baking soda, and baking powder. Stir until just combined; don’t over mix.

Add carrots and stir to combine. (You would add the nuts or raisins in here too if using.) Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 26 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow bars to cool in pan for about 30 minutes before frosting.

How to make the cream cheese frosting

In a medium bowl add 2 cups powdered sugar, softened cream cheese, butter, and vanilla extract. Beat (using a stand mixer or hand held mixer) until smooth. Add/adjust powdered sugar as necessary to get desired frosting texture.

Easy, right? I hope you love this one!

More carrot cake recipes I know you’ll drool over include my carrot cake muffins and these carrot cake cookie ice cream sandwiches!

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More Recipes You’ll Love

Mini Carrot Cake Muffins with Orange Glaze

Carrot Cake Oatmeal

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Apricot Bars

Carrot Cake Cookie Ice Cream Sandwiches

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Nut-Free Carrot Cake Bars

Carrot cake bars are less fussy than making a layered carrot cake and they are filled with vitamin-packed carrots…so it’s a healthy dessert (wink wink). 

5 from 6 votes

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 26 minutes

Cooling time before glaze: 30 minutes

Total Time: 41 minutes

Servings: 9 bars

Calories: 288kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• 8X8 inch glass baking dish

Ingredients

For the bars

• ▢ 8 Tbsp. unsalted butter, melted and cooled
• ▢ 1 large egg
• ▢ 1 cup light brown sugar packed
• ▢ 2 tsp. coconut oil, melted (sub. vegetable oil)
• ▢ 1 Tbsp. vanilla extract
• ▢ 1 1/2 cups All-Purpose flour
• ▢ 1 tsp. baking powder
• ▢ 1/2 tsp. baking soda
• ▢ 1 tsp. salt
• ▢ 1 Tbsp. cinnamon
• ▢ 1/2 tsp. ginger, ground
• ▢ 1/2 tsp. cloves, ground
• ▢ 1/2 tsp. allspice
• ▢ 1/2 tsp. nutmeg, ground
• ▢ 1 cup grated carrots (~1 large carrot)
• ▢ 3/4 cup Optional mix ins: raisins or walnuts

For the glaze

• ▢ 2 cups powdered sugar
• ▢ 1, 8 oz. brick cream cheese softened
• ▢ 3 Tbsp. butter
• ▢ 1/2 tsp. vanilla extract

Instructions

• Preheat oven to 350°F. Spray an 8X8-inch baking pan with non-stick baking spray; set aside.
• In a small microwave-safe bowl, melt the butter. (Cover so it doesn't splatter). Let slightly cool for ~5 minutes.
• In a medium mixing bowl whisk the butter, egg, brown sugar, oil and vanilla extract together. Whisk until combined. 
• In another bowl, mix the flour, baking powder, baking soda, salt and all the spices together.
• Add the dry ingredients into the wet. Stir until just combined; don't over mix.
• Add carrots and any other mix-ins (raisins or walnuts). Stir to combine. (Batter will be thick).
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 26 minutes, or until a toothpick inserted in the center comes out mostly clean. Don't over bake – they will be dry. Allow bars to cool in pan for about 30 minutes before glazing.

Frosting

• In a medium bowl, add 2 cups powdered sugar, cream cheese, butter, and milk. Whisk until smooth. Add/adjust ingredients as necessary to get desired frosting texture.

Notes

Add in nuts or raisins if desired. (~ 3/4 cup)

If you don’t have cream cheese to make the frosting, simply use powdered sugar, butter vanilla and a splash of milk to make a nice glaze over the top. 

 

 

 

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Nutrition

Serving: 1bar | Calories: 288kcal